What is beef, steak? About the ingredient beef, steak. Including 958 recipes with beef, steak, nutrition data, and where to find it.
The best steaks for grilling are porterhouse, T-bone, sirloin, strip and tenderloin. If cut from prime-grade beef, lesser cuts such as rump steak and sirloin tip can be used.
Sprinkle less tender cuts with meat tenderizer according to manufacturers directions. Ideally, steaks should be cut at least 1 1/2 inches thick and should be
cooked medium-rare, but tastes vary. Brush surface with oil or melted butter and grill over medium-hot fire until desired doneness, from 4 minutes each side for very rare to 12 to 15 minutes for well done.
See our Guide for Roasting Beef, Veal and Lamb for more details on exact temperatures. We always strongly recommend using an instant read meat thermometer. It is the only way to guarantee perfect results every time.
For best results, remove steak from refrigerator far enough in advance to bring it to room temperature before it is put on the fire — 3 to 4 hours for a 1 1/2 inch steak, longer for thicker ones.
Generally speaking, it is better to have one large steak to feed several people rather than individual steaks. In this way the big meat eaters can come back for more, while the more delicate eaters won't have great pieces of meat left.
Like hamburgers, steaks should be crusty on the outside, pink and juicy on the inside.
For the best grilling possible every grillmaster should have three thermometers.
Beef, steak is usually found in the meats section or aisle of the grocery store or supermarket.
Beef, steak is a member of the Beef Products USDA nutritional food group.
|1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)||307|
|British (UK) term:||Beef, steak|
|en français:||steak de bœuf|
|en español:||filete de ternera|
There are 101 recipes that contain this ingredient.
|Usda nutrition data||about 6 years ago|
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